Ingredients
Ingredients
- 5 cups corn (fresh or frozen)
- 8 ounces cream cheese, cubed or sliced into about 8 large hunks (full-fat, brick-style cream cheese)
- 4 tablespoons unsalted butter, sliced into about 4 pieces
- ½ cup heavy cream
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon ground thyme
- ½ teaspoon freshly ground black pepper, or to taste
- Fresh parsley, finely minced (optional, for garnishing)
Instructions
- Add Ingredients: To a large skillet or Dutch oven, place all ingredients except the parsley. Cover with a lid and heat over medium heat.
- Simmer Covered: Let the mixture cook for about 15 minutes, checking once halfway through to stir gently to prevent sticking and ensure even cooking.
- Stir and Uncover: After 15 minutes, remove the lid and stir thoroughly to combine the melting cream cheese, butter, and corn into a creamy mixture.
- Cook Uncovered: Continue cooking the corn uncovered for an additional 5 minutes, stirring frequently until the texture becomes smooth and creamy.
- Season to Taste: Taste the creamed corn and adjust seasoning with additional salt, pepper, or other spices as desired for the perfect flavor balance.
- Garnish and Serve: Optionally, garnish with freshly minced parsley and serve immediately as a rich and comforting side dish.
Notes
- Fresh corn will yield the best natural sweetness and texture, but frozen corn works perfectly as well; thaw if preferred before cooking.
- Full-fat cream cheese and butter are key to achieving the luscious creaminess in this dish.
- If cream cheese is very cold, allow it to soften slightly before adding for easier melting and mixing.
- Adjust the salt and pepper according to your preferred taste.
- Serve immediately to enjoy the creamiest texture; it may thicken upon standing.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
